Mentaiko Butter Cream Pasta

Mentaiko Butter Cream Pasta

This is a delicious pasta with rich cream! Easily made with simple ingredients. You can make the sauce while the pasta boils!

Ingredients: 1 serving

100 g
Tarako or mentaiko
30 to 40 g
5 g
Heavy cream
100 ml
Kombu tea (if available)
1 teaspoon
Salt and pepper
a small amount
Shredded nori seaweed, shiso leaves, etc
to taste


1. Boil the pasta in a lot of water with salt (not listed). Remove the membranes from the cod roe (or mentaiko).
2. Heat butter in a frying pan. When it starts to melt, add the heavy cream and heat, but do not boil.
3. Add the cod roe and season with salt and pepper (and konbu tea, if available).
4. Add the boiled pasta. If you like a lighter sauce, turn off the heat and coat with the sauce. If you prefer a richer sauce, continue heating to concentrate the flavor.
5. Transfer to a plate. Top as you like with shredded nori seaweed or shiso and enjoy!

Story Behind this Recipe

I love cream pastas!